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Wednesday, 3 September 2014

Roasted Chilli and Tomato Fusilli

Whilst I do at heart believe a sharp knife is the foundation
of a smooth running kitchen, its also quite nice to play with new tools now and
again as well! Over the years I have gone through a variety of herb choppers,
including an Italian food mill that was mostly a nightmare to clean after use,
2 electric mini choppers that were also both messy to use and clean after, a
blender – too big for the job and also a pain to clean, several chopping boards
and possibly even more items but on this occasion I got to play with an OXO’s
new herb mincer (RRP £12) which I was sent to review.

It was quite fun to play with apart from maybe being a
little too flimsy in that twice I dislodged the protective cover whilst
chopping, though admittedly I was using it inside a mixing bowl which was on
the small side, which probably didn’t help! (On a chopping board this didn't happen) Overall it made light work of
chopping the basil leaves and kept the pine nuts in quite nice sized pieces, so
it was overall quite a success, when I was a bit more gentle with it! My other comment
is that I had to use a knife to safely remove stray herbs that got inside the mincer but
it was easy to do. I also decided to test it to chop the chilli – great as it
meant no chilli burn fingers and good if you don’t want it too finely minced –
my chilli was quite big and it kept it in largish pieces but no so large it
would be a mega chilli hit in the mouth!

I also received OXO UK's little salad dressing shaker (RRP
£10) which I used to make the marinade up in. The dressing bottle was very busy
kitchen friendly, the lid screws off easily so its easy to fill with your
ingredients, with convenient measures on the side of the bottle and its stopper
is leak proof even with vigorous shaking! I used all my prepared dressing on
the tomatoes but it would definitely keep air tight with other home made
dressings and it’s far prettier than sticking the more usual ripped label jam
jar on the dining table! It was easy to clean afterwards and I really like this
item for both practical and aesthetic qualities.

In my kitchen I use a variety of oils and vinegars depending
on both mood and cuisine but chose Filippo Berio’s extra virgin olive oil and balsamic
vinegar to make my pasta dressing , they both work well together and
complemented the tomatoes perfectly. Their balsamic is sweet enough to bake
without being too acidic and the oil is pleasant on the palate without being
too grassy or punchy like some of my other speciality oil’s. Whilst these were
both sent for review, I do buy their extra virgin olive oil on a regular
basis as it’s a good all rounder type of oil and stores well.

So whilst summer is seemingly vanishing fast, I captured the
last of it in my simple pasta dish, containing some beautiful tomatoes I bought in the
market, which apparently are salt water grown. Something new to me but they
were bursting with juicyness and tasted so good! They were a glorious hue of
scarlet and their scent was heavenly! I used to grow tomatoes a few years back
on my old balcony and really miss their evening scent, happy memories!

After roasting the tomatoes I did ponder for a few moments
whether I should of skinned them first as I was concerned they came away so
easily but they melted in the mouth and fortunately were not leathery or
anything textually weird!

Serves 3-4

Great hot for dinner but equally good for lunch the
following day.

Roasted Chilli and
Tomato Fusilli

Ingredients:

600g very ripe tomatoes, cut into quarters

50ml Filippo Berio’s extra virgin olive oil

10 ml Filippo Berio’s balsamic vinegar

½ mild red chilli, finely chopped

2 cloves garlic minced

S&p

260g fusilli pasta

15g basil leaves + extra to garnish

15g pine nuts

10g vegetarian hard cheese, finely grated

Method:

Pre-heat the oven. As stated recently mine is on the blink
but somewhere around 180 degrees is ideal, fairly hot.

Place the prepared tomatoes snugly into one layer inside a suitable
oven baking dish, I used my large glass pyrex dish.

Measure out in the dressing
bottle the olive oil, balsamic, garlic and chilli, shake well and drizzle over
the tomatoes. Season with salt and pepper. Bake for 45 minutes, bashing down lightly with a spoon halfway

Place the basil and pine nuts in
a sturdy mixing bowl, finely chop and stir through the grated cheese.

Remove the tomatoes from the
oven, stir through the basil mixture and combine well with the pasta.

Spoon into pasta bowls, grate a little extra cheese over the top and serve
with rocket dressed with extra virgin olive oil if liked. I picked up
some lush olive stuffed ciabatta, which sliced up went very nicely mopping up
the lovely sweet herby tomato juices!

Many thanks to The LennyAgency, OXO Good Grips
and Filippo Berio for my samples. I
received no payment for this post and all opinions are my own. The recipe and
images remain the property of Anne’s Kitchen and prior written consent must be
obtained before use.